Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

(2012) Thatyane Vidal Fonteles et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermosonication on bioactive compounds in watermelon juice

(2010) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Effect of sonication on orange juice quality parameters during storage

(2009) Brijesh K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sonication on retention of anthocyanins in blackberry juice

(2009) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage

(2008) B. K. Tiwari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice

(2008) B.K. Tiwari et al.   FOOD CHEMISTRY

Effect of typical sugars on the viscosity and colloidal stability of apple juice

(2008) Elisa I. Benítez et al.   FOOD HYDROCOLLOIDS

Optimization of Lycopene Extraction from Tomato Cell Suspension Culture by Response Surface Methodology

(2008) Chi-Hua Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermosonication on quality improvement of tomato juice

(2007) J. Wu et al.   Innovative Food Science & Emerging Technologies

Ultrasonic innovations in the food industry: From the laboratory to commercial production

(2007) Alex Patist et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

(2007) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

Colour degradation and quality parameters of sonicated orange juice using response surface methodology

(2007) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY